How To make Chocolate Glazed Cheesecake
8 1/2 oz Chocolate wafer cookies;
-crushed 3/4 c Sugar; divided
1/4 c Butter or margarine; melted
16 oz Cream cheese; soften
-ed/divided 3 Eggs
1 ts Vanilla extract; divided
2 oz Semi sweet chocolate squares
Melted 1 1/3 c Sour cream; divided
1/3 c Dark brown sugar; firm packe
-d 1 tb All-purpose flour
1/4 c Pecans; chopped
5 oz Cream cheese; softened
1/4 ts Almond extract
Chocoate leaves (optional) Chocolate glaze: 6 oz Semisweet chocolate squares
1/4 c Butter or margarine
3/4 c Powdered sugar; sifted
2 tb Water
1 ts Vanilla extract
Recipe by: Southern Living
Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl; blend well. Press on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
Combine 1 (8-ounce) package cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining (8-ounce) package cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg, and blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 325 degrees for 1 hour; turn oven off, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Let cool to room temperature on a wire rack. Chill at least 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. CHOCOLATE GLAZE Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from heat; add remaining ingredients, stirring until enough for one 9-inch cheesecake. -----
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Chocolate Covered Cheesecake Bites Recipe
These chocolate covered cheesecake bites are very rich, creamy and decadent. They are pretty easy to make and they are perfect for any occasion. Follow this recipe to learn how to make cheesecake bites.
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Makes about 24 bars
Ingredients:
For the crust:
140g (5oz) Graham crackers/biscuits
75g (5 Tbsp) Butter, melted
3 tablespoons (20g) Ground almond
For the filing:
2½ cups (560g) Cream cheese
2/3 cup (160g) Sour cream
1/4 cup (60ml) Heavy cream
3/4 cup (150g) sugar
3 Eggs
Vanilla extract
For the chocolate glaze:
400g (14g) Dark chocolate
2½ tablespoons (35g) Coconut oil
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies to fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling.
3. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add eggs, one at the time, beating to combine after each addition.
4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
5. Release the cheesecake from the pan, trim the edges (optional), cut into 24 squares or bars. Freeze while making the chocolate glaze.
6. Prepare the chocolate glaze: chop the chocolate and place in a heat proof bowl, and coconut oil and set over a pot with simmering water (double boiler). Melt completely.
7. Dip cheesecake bars, one at the time, in the melted chocolate. Let the excess drip off and place on a parchment paper.
8. Refrigerate for 30 minutes or until ready to serve.
Notes:
• Make sure you are dripping off excess chocolate from the bars when you are dipping them, otherwise the chocolate layer will be to thick.
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Mirror Glaze Cheesecake | SupergoldenBakes
No need to turn the oven in order to create a show-stopping dessert! Make this spectacular mirror glaze white chocolate cheesecake instead.
Get the full recipe on SupergoldenBakes.com
???????? Ultimate Chocolate Glazed Cheesecake Recipe: A Taste of Heaven! ????????????Full recipe on the channel:
???? ???????? Ultimate Chocolate Glazed Cheesecake Recipe: A Taste of Heaven!????????????
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Chocolate Cheesecake Recipe
This chocolate cheesecake is made with whole Oreo cookie crust, chocolate cheese cream filling, topped with an amazing spiral of chocolate frosting and decorated with chocolate curls. Any chocolate lover will love this for sure.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Cream Cheese Filling
1 pound (500g) cream cheese, room temperature
1/2 cup (120g) sour cream, room temperature
4 oz (120g) semisweet chocolate, melted
3 eggs, room temperature
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
Garnish
4 oz (120g) semisweet chocolate, cut in small pieces
1/3 cup (80g) whipping cream, hot
1/2 cup (120g) whipping cream, chilled
Chocolate curls, optional
1. Preheat oven to 350F (180C).
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon.
4. Bake for 10 minutes. Set aside to cool completely.
5. Prepare the chocolate cream cheese filling.
6. In a large bowl mix the cream cheese until smooth. Add sugar, cocoa and salt and mix until combined.
7. Add eggs one at a time until each egg is incorporated. Add sour cream and melted chocolate. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
8. Pour the chocolate cream cheese mixture over the prepared crust.
9. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
10. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
11. Place chocolate in a heatproof bowl and pour hot cream over it. Let sit for 1 minute then stir until chocolate is completely melted.
12. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.
13. Place the frosting into a piping bag fitted with a 9 mm plain tip.
14. Pipe the frosting in a spiral over the cheesecake and refrigerate for another 30 minutes to set,
15. Decorate with chocolate curls or as desired and serve.
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